Thai Larb Salad with Pork
Salads • Thai
Description
Thai larb salad with pork
Ingredients
- Vegetable Oil 0 fl oz
- Garlic 4 cloves
- Thai Bird's Eye Chili 4 pieces
- Pork Mince 10 oz
- Chili Flakes 1 tablespoon
- Chinese Five Spice 1 tablespoon
- Ground Nutmeg 1 tablespoon
- Coarse Salt 1 tablespoon
- Ground Black Pepper ¼ spoons
- Ground coriander ¼ spoons
- Fresh Mint 0 oz
- Scallions 3 stalks
- Cardamom ¼ spoons
- Chopped Sage Leaves 0 oz
- Fish Oil 2 spoons
- Kaffir Lime Leaves to taste
- Shallot to taste
- Lemongrass to taste
- Cucumbers 2 pieces
- Marinated cherries 0 oz
Step-by-Step Guide
Step 1
In a large skillet, heat the oil, add the crushed garlic and chopped fresh chili, previously deseeded. Cook, stirring, for two minutes, then add the ground meat, chili flakes, five-spice blend, nutmeg, and all the other spices, and simmer for another two minutes, stirring. Then toss in the chopped herbs (reserve some for garnish), pour in the fish sauce, and keep on the heat for another four to five minutes.
Step 2
Transfer the contents of the skillet to a large bowl, toss in the chopped lime leaves, lemongrass, shallots, and the remaining herbs, as well as the finely diced cucumbers and halved cherry tomatoes, if you want to add some fresh vegetables for contrast. Serve immediately.
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